Croziflette is a delicious twist on the classic French dish tartiflette, using tiny square-shaped pasta called crozets instead of potatoes. Originating from the Savoie region in the French Alps, this hearty dish combines creamy Reblochon cheese, smoky bacon, and tender crozets for a comforting meal that’s perfect for chilly evenings.
Ingredients
To prepare an authentic Croziflette, we gather a blend of hearty and flavorful ingredients. Each component plays a crucial role in building the dish’s creamy texture and rich taste. Here’s what you’ll need for the perfect Croziflette Recipe.
Main Ingredients
- 200g crozets (small square-shaped Savoyard pasta)
- 200g Reblochon cheese, sliced into half-moons (key for that signature creamy melt)
- 150g smoked bacon lardons (adds a savory, smoky depth)
- 1 medium onion, finely chopped
- 200ml heavy cream (to enrich the sauce)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon butter (for sautéing)
- 2 cloves garlic, minced (optional but recommended for aroma)
| Ingredient | Quantity | Notes |
|---|---|---|
| Crozets | 200g | Small square pasta from Savoie |
| Reblochon cheese | 200g | Key for creamy texture |
| Smoked bacon lardons | 150g | Provides smoky flavor |
| Onion | 1 medium | Finely chopped |
| Heavy cream | 200ml | Adds richness |
| Butter | 1 tablespoon | For sautéing |
| Garlic | 2 cloves | Minced, optional for extra aroma |
| Salt and pepper | To taste | Seasoning |
Optional Add-ins
Enhance our Croziflette by incorporating these add-ins tailored to your preference:
- Chopped fresh thyme or rosemary for herbaceous notes
- A splash of white wine to deepen flavor complexity
- Mushrooms sautéed with the onions for an earthy touch
- Grated nutmeg (a pinch) to subtly elevate creaminess
- Chopped parsley for garnish and fresh color contrast
We recommend these add-ins to personalize your dish while preserving the classic Alpine character.
Equipment Needed
To prepare a delicious Croziflette, having the right equipment at hand ensures a smooth cooking process and perfect results. Here is the list of essential tools we recommend:
- Large Pot
For boiling the crozets (small square pasta). Make sure it is spacious enough to allow pasta to cook evenly.
- Colander or Strainer
To drain the crozets quickly and thoroughly after boiling.
- Skillet or Frying Pan
Essential for sautéing bacon lardons and onions until golden and flavorful.
- Baking Dish (Casserole Dish)
A medium to large ceramic or ovenproof dish where the layers of Croziflette will bake. We recommend one about 9 x 13 inches or similar capacity.
- Mixing Spoon or Spatula
For stirring ingredients gently and layering the dish.
- Measuring Cups and Spoons
To ensure precise measurement of ingredients like cream and butter.
- Cheese Grater or Knife
Depending on your preference, use a grater to shred the Reblochon cheese or a sharp knife to slice it into even pieces.
- Oven Mitts
For safely handling the hot baking dish when transferring to and from the oven.
| Equipment | Purpose | Recommended Size/Type |
|---|---|---|
| Large Pot | Boiling crozets | 4-6 quarts |
| Colander | Draining cooked pasta | Medium-sized |
| Skillet/Frying Pan | Sautéing bacon and onions | 10-12 inches non-stick |
| Baking Dish | Baking the layered croziflette | 9 x 13 inches ceramic or glass |
| Mixing Spoon/Spatula | Stirring and layering | Heat-resistant silicone or wood |
| Measuring Cups/Spoons | Accurate ingredient measurement | Standard kitchen set |
| Cheese Grater/Knife | Preparing Reblochon cheese | Fine grater or sharp chef’s knife |
| Oven Mitts | Handling hot cookware | Heat resistant |
Having these pieces ready before you start ensures that our Croziflette recipe delivers that rich, creamy, Alpine-inspired comfort on every plate with ease.
Prep Work
To craft the perfect Croziflette, thorough prep work is essential. Let’s break down each critical step to ensure our ingredients are ready for a smooth cooking process and the best possible flavor.
Preparing the Crozets Pasta
We start by cooking the small square-shaped crozets pasta to the ideal texture. Follow these steps:
- Fill a large pot with water and bring it to a rolling boil.
- Add a generous pinch of salt to enhance flavor.
- Pour in the crozets pasta and cook according to package instructions, usually 8 to 10 minutes until al dente.
- Stir occasionally to prevent sticking.
- Once cooked, drain the crozets in a colander and set them aside to drain thoroughly.
| Step | Details |
|---|---|
| Water | Large pot filled, salted |
| Cooking Time | 8-10 minutes (al dente) |
| Stirring | Occasionally during cooking |
| Post-cooking | Drain thoroughly in colander |
Preparing the Reblochon Cheese
The star of our Croziflette recipe is the creamy and aromatic Reblochon cheese, which we prepare as follows:
- Remove the Reblochon from its packaging.
- Using a sharp knife or cheese grater, slice the cheese into thin, even wedges or slices.
- Keep the rind on for extra flavor and texture—it melts beautifully and adds authenticity.
- Set aside the slices for layering on top of the dish later.
Chopping Onions and Bacon
The smoky bacon and sweet onions bring depth to our Alpine-inspired Croziflette. Precision here enhances the final dish:
- Peel and finely slice 1 large onion into thin half-moons.
- Cut 150 grams of smoked bacon lardons into uniform small pieces if not pre-cut.
- Optionally, mince 1 garlic clove for a subtle aromatic layer.
- Keep these ready for sautéing to release their full flavor before combining with other ingredients.
By preparing these ingredients carefully we ensure a balanced and flavorful Croziflette that melds textures and tastes beautifully.
Cooking Instructions
Follow these precise steps to create a creamy and flavorful Croziflette. Each stage builds the rich taste and perfect texture that define this classic Alpine dish.
Sautéing Onions and Bacon
- Heat 1 tablespoon of butter in a large skillet over medium heat.
- Add 150 grams of chopped onions and sauté until they become soft and translucent, about 5 minutes.
- Stir in 200 grams of smoked bacon lardons.
- Cook together until the bacon is crispy and the onions are lightly caramelized, roughly 7 to 8 minutes.
- Optionally, add 1 clove of minced garlic in the last 2 minutes for added aroma.
- Remove from heat and set aside.
Cooking the Crozets Pasta
- Bring a large pot of salted water to a boil.
- Add 250 grams of crozets pasta to the boiling water.
- Cook for 8 to 10 minutes until they reach an al dente texture.
- Drain crozets thoroughly using a colander.
- Return the crozets to the pot and drizzle 1 tablespoon of butter over them.
- Toss gently to coat and keep warm.
| Step | Ingredient | Time/Temperature |
|---|---|---|
| Boil water | Salted water | Bring to rolling boil |
| Cook crozets | Crozets pasta | 8-10 minutes, al dente |
| Drain and butter | Butter | Toss while warm |
Combining Ingredients
- In a large mixing bowl, combine the cooked crozets with the sautéed onions and bacon.
- Add 100 ml heavy cream to the mixture.
- Stir gently until all ingredients are evenly distributed.
- Slice 250 grams of Reblochon cheese into thin pieces, keeping the rind intact for full flavor.
- Reserve half of the cheese slices for the top of the dish.
- Mix the other half into the crozets mixture to infuse creaminess.
Baking the Croziflette
- Preheat the oven to 375°F (190°C).
- Butter the inside of a baking dish (approximately 9×13 inches).
- Spread the crozets mixture evenly in the dish.
- Layer the reserved Reblochon slices on top, rind side up.
- Pour an additional 2 tablespoons of heavy cream over the top for extra richness.
- Bake for 20 to 25 minutes until the cheese is golden and bubbling.
- Remove from the oven and let rest for 5 minutes before serving.
Tip: For an extra touch, sprinkle chopped fresh parsley or a pinch of nutmeg on top before baking.
This method guarantees a wonderfully melty, savory Croziflette with perfectly balanced textures and those signature Alpine flavors.
Serving Suggestions
To elevate our Croziflette experience, we recommend pairing this rich Alpine dish with complementary sides and beverages that balance its creamy, smoky flavors.
Ideal Side Dishes
- Green Salad: A crisp mixed green salad with a light vinaigrette brightens the meal and adds a refreshing contrast to the creamy Croziflette.
- Steamed or Roasted Vegetables: Broccoli, green beans, or asparagus provide vibrant color and fresh flavors.
- Pickled Vegetables: Traditional French cornichons or pickled onions cut through the richness with their tang.
Beverage Pairings
The strong cheesy and smoky notes call for drinks that refresh the palate:
| Beverage Type | Recommended Options | Tasting Notes |
|---|---|---|
| White Wine | Dry Savoyard wines like Apremont | Crisp acidity, light minerality |
| Red Wine | Light Pinot Noir or Gamay wines | Fruity, light tannins |
| Beer | Pilsner or Blonde ales | Clean, slightly bitter |
| Non-Alcoholic | Sparkling water with lemon | Bubbly and refreshing |
“The sparkling acidity of an Apremont wine complements the melting Reblochon cheese perfectly.”
Garnishing Tips
- Sprinkle freshly chopped parsley or chives on top right before serving for a pop of color and fresh aroma.
- Add a light dusting of nutmeg or black pepper to enhance the savory profile.
Serving Warmth
Serve Croziflette immediately after baking to enjoy its golden crust and gooey cheesy center at optimal temperature and texture. Reheat leftovers gently on low heat to preserve creaminess.
By choosing these serving suggestions, we create a harmonious dining experience that celebrates the authentic flavors of the French Alps while keeping our meal satisfying and balanced.
Make-Ahead Tips
Preparing Croziflette ahead of time can save us from last-minute stress while ensuring a rich, creamy meal that’s bursting with Alpine flavors. Here are our essential tips to guarantee the best results when making this comforting dish in advance:
Assemble and Refrigerate
- Complete all steps up to the baking stage: cook the crozets, sauté the bacon and onions, mix in the heavy cream, and layer the Reblochon cheese.
- Layer everything in your baking dish but do not bake. Cover tightly with plastic wrap or aluminum foil.
- Store in the refrigerator for up to 24 hours before baking.
Baking from Refrigerated
- Remove the Croziflette from the fridge about 30 minutes before baking to bring it closer to room temperature.
- Preheat the oven to 375°F (190°C).
- Bake covered for 40 minutes, then uncover and bake for an additional 10–15 minutes to achieve a bubbly golden crust.
Freezing for Longer Storage
If we want to freeze the assembled dish:
| Step | Instructions |
|---|---|
| Assembly | Follow the standard prep and layer all ingredients. |
| Flash Freeze | Place uncovered baking dish in the freezer for 1 hour. |
| Wrap and Store | Cover tightly with foil and plastic wrap. Freeze up to 2 months. |
| Thawing | Thaw overnight in the fridge before baking. |
| Baking | Bake as instructed for refrigerated Croziflette. |
Additional Tips for Make-Ahead Success
- Use a light buttering on the baking dish before assembling to prevent sticking.
- If adding optional ingredients such as mushrooms or white wine, incorporate them during sautéing for optimal flavor development.
- For even flavor, sprinkle some fresh parsley or a pinch of nutmeg right before baking.
“Make-ahead preparation allows the Reblochon to meld with the crozets and bacon, enhancing the signature creamy Alpine character we love.”
By following these make-ahead tips, we can enjoy a seamless cooking experience without sacrificing the indulgent, melty qualities that make Croziflette unforgettable.
Conclusion
Croziflette offers a delicious twist on a classic Alpine favorite that’s perfect for cozy nights. With its creamy Reblochon cheese and smoky bacon, it delivers rich flavors that comfort and satisfy. By following the steps carefully and using fresh ingredients, we can bring a taste of the French Alps right to our table.
Whether we’re making it fresh or preparing it ahead, this dish adapts well to our busy lives without losing its charm. Pairing it with the right sides and drinks completes the experience, making Croziflette a standout meal worth savoring again and again.
Frequently Asked Questions
What is Croziflette?
Croziflette is a French Alpine dish from the Savoie region, similar to tartiflette but made with crozets, small square-shaped pasta, instead of potatoes. It features creamy Reblochon cheese, smoky bacon, onions, and heavy cream baked to a golden, bubbly finish.
What ingredients are essential for making Croziflette?
The key ingredients are crozets pasta, Reblochon cheese, smoked bacon lardons, onions, heavy cream, butter, and optionally garlic. Fresh herbs, white wine, sautéed mushrooms, nutmeg, and parsley can also enhance the flavor.
What equipment do I need to prepare Croziflette?
You’ll need a large pot for boiling crozets, a colander, a skillet for sautéing bacon and onions, and a baking dish. Other helpful tools include a mixing spoon, measuring cups, a cheese grater or knife, and oven mitts.
How do I cook crozets for Croziflette?
Boil crozets in salted water until al dente, about 10-15 minutes. Drain them well and set aside before combining with other ingredients.
How should Reblochon cheese be prepared for Croziflette?
Slice the Reblochon cheese with the rind on to keep extra flavor. Half the cheese is mixed into the dish, and the other half is used as a golden topping during baking.
Can I make Croziflette ahead of time?
Yes, you can assemble the dish up to the baking step and refrigerate for up to 24 hours. Bring it to room temperature before baking. For longer storage, freeze after assembly and thaw overnight before baking.
What dishes pair well with Croziflette?
Croziflette tastes best with a crisp mixed green salad, steamed or roasted vegetables, and pickled veggies to balance its richness.
Which drinks complement Croziflette?
Dry Savoyard white wines, light reds like Pinot Noir or Gamay, pilsner or blonde ales, and sparkling water with lemon are excellent choices to refresh the palate.
How should leftover Croziflette be reheated?
Reheat leftovers gently in the oven at low temperature to preserve the dish’s creamy texture without drying it out.
What are some tips to enhance Croziflette’s flavor?
Add fresh parsley or chives as a garnish, and sprinkle a pinch of nutmeg or black pepper before serving. Including white wine or sautéed mushrooms during cooking can also boost flavor.